Vina Edmara Carmenere 2013

Wine Making Details:

All the stems of the grapes were removed with partial crushing of the berries. The musts are cooled to reduce the temperature immediately after crushing to maintain flavours and aromas and reduce the level of SO2. Cool pre-fermentation maceration for 48 hours to extract primary flavours and colour. Fermented in stainless steel tanks with jackets at 25°C. Total maceration period between 20 and 25 days. Natural malolactic fermentation at 16°C. Press wine cuts: membrane press was used and the pressing wines from 200 to 600 mbar have been added to enhance richness and body. 80% of the wine has been aged in French and American Oak for a period of 6 to 10 months.

No fining and cool tartrate stabilization.

Filtered just by pressure filters with large diatomaceous (or kieselgur).